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Specialist in Natural Fermentation Course

Specialist in Natural Fermentation Course
from 4 to 360h flexible workload
certificate recognized by the MEC

What will I learn?

Elevate your baking skills with our Specialist in Natural Fermentation Course, designed for bakery professionals keen to master sourdough. Delve into the intricacies of sourdough starters, explore optimal feeding schedules, and get to grips with hydration levels. Perfect your baking techniques by controlling temperatures and achieving the ideal crust and crumb. Learn the roles of salt, water, and flour in fermentation, and refine your recipes by balancing hydration and flour ratios. Enhance your craft with practical, high-quality insights that will transform your baking expertise.

Elevify advantages

Develop skills

  • Master sourdough starter care: Optimise feeding and hydration for robust starters.
  • Perfect baking techniques: Control time, temperature, and oven settings for ideal bread.
  • Understand ingredient roles: Leverage salt, water, and flour for superior dough.
  • Refine fermentation skills: Execute shaping, proving, and bulk techniques with precision.
  • Develop unique recipes: Balance hydration and flour, adjust for environment.

Suggested summary

Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential in meeting my boss's and the company's expectations.
SilviaNurse
Very excellent course. Lots of valuable information.
WiltonCivil Firefighter

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